And in both restaurants, you'll spot even more exquisite design details: Sangkar's silverware, for example, was designed and crafted by a team of local designers in collaboration with the architectural team.
At the pan-Asian restaurant, the spare and chic Sangkar, chef Andrew Skinner, an old Pacific hand, prepares a flavorful mix of regional cuisines--Indonesian, South Asian and Japanese--often using fish hauled from the ocean just below, along with local produce, meats and spices.